Fall Favorite Recipe: Chocolate Pumpkin S'more Cupcakes

Are you looking for a unique dessert that is sure to be the talk of your family's Thanksgiving? We are total suckers for any type of seasonal flavor, but the idea of blending pumpkin and s'mores really takes the.... (cup)cake. Michelle makes Pumpkin S'more Cupcakes every year, and they are such a hit in our office! This year we asked her to document the process to share with any of you who are up for a bit of a challenge and OK with getting a little messy! Keep reading if you want to try these decadent creations for yourself!


Hi everyone! Michelle here! I've been making these for a few years now and I'm totally addicted. There are a few recipe versions floating around Pinterest, but the recipe below is what I think is the "ideal mix" after a few years of trial and error. These are definitely a more "high level" dessert, but they are SO good I would definitely recommend trying them out if you're up for it! Good luck!


Graham Cracker Crusts:

  • 36 graham cracker sheets
  • 1 cup butter


  • 2 boxes yellow cake mix
  • 2, 15 oz. cans of pumpkin puree (NOT pumpkin pie filling!)

Filling: 1.5 cups marshmallow fluff


  • 2 cup chocolate baking melts
  • 1 cup cool whip
  • 30 large marshmallows
  • Preheat the oven to 350º and line a muffin tin with cupcake liners
  • In a large mixing bowl, mix together the pumpkin and the cake mix (it may seem too dry at first, but keep mixing and a batter will come together)
  • In a food processor, crush the graham crackers. Add the butter and continue to blend until mixed well *Pro tip! Set aside a few graham crackers to crush up for the toppings!
  • Press a tablespoon of the graham cracker crust mixture into each of the lined cups 

  • Scoop 1/4 cup of batter into each cup over the graham cracker crust
  • Bake for 20-22 minutes, until toothpick inserted comes out clean. Let cool completely before proceeding to remaining steps!
  • Scoop out a small hole from the middle of the cupcakes

  • Carefully scoop fluff into a large ziplock bag. Cut a small hole in the tip of the bag and pipe the fluff into each hole *This may get messy!

  • In a medium size bowl, microwave the cool whip for 1 minute. Stir the baking squares in. Return to the microwave for 30 seconds, stir until chocolate is melted and smooth!
  • Let cool until it reaches a nearly spreadable consistency - it won't take long!
  • Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely

  • Spoon and spread the ganache over the tops of the cupcakes, covering the marshmallow cream completely
  • Crush up extra graham crackers and sprinkle the crumbs over the chocolate ganache before it cools 
  • Place marshmallows on a lined and lightly greased baking sheet. Broil the marshmallows until golden brown (this happens FAST! I recommend only doing a few at a time until you get the hang of how long it takes and you don't "ruin" a whole batch!) 
  • Immediately place a toasted marshmallow on top of each cupcake *This may also get messy!

And there you have it! All that is left is to share and enjoy :) 

Were you brave enough to try it? How did it go? Let us know your experiences or other favorite fall recipes in the comments!



The bloom team


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